Yes, you read that right. Today we’re making brownies with beans!
If someone would have told me 10 years ago that I would be sharing a brownie recipe where the secret ingredient was adzuki beans I would have never ever believed it.
I do love beans and lentils now but it hasn’t always been the case. A few years ago, when Kuteer introduced me to a traditional dish from where he grew up – Pasta Fagioli (a soup with pasta and beans) – I thought he was absolutely crazy (together with the rest of the Italians). For me it seemed like such a weird combination and I just couldn’t wrap my head around eating pasta with beans. However, once I tried it, it was one of the best things I had ever tasted.
That being said, it’s time to put your bean prejudice aside and give this recipe a try. You won’t regret it, we promise!
These brownies are fudgy, rich, sweet and the best brownies Kuteer and I have had to date. Plus they’re loaded with omega-3s, fibre and tons of other good-for-you nutrients. Enjoy them plain or with a delicious coconut whip!
Oh, and when you bake them, tell no one the secret ingredient until they’re four bites in and asking you for the recipe!
Fudgy Adzuki Bean Brownies with Coconut Whip
Makes 12 squares
6 tablespoons ground flaxseed
1 cup / 200 g cooked adzuki beans
1/3 cup / 75 ml sunflower oil
1 cup / 200 g coconut palm sugar
¼ cup / 55 g cacao powder
¼ cup / 55 g chopped almonds
1 teaspoon baking powder
1 teaspoon vanilla powder
3.5 oz. / 100 g dark chocolate, 70%
½ cup maple syrup
½ cup cacao powder
2 tablespoons coconut oil
7 fl oz. / 200 ml coconut cream
3 tablespoons maple syrup (or other liquid sweetener)
½ teaspoon vanilla extract
Place the coconut cream in the fridge to chill.
Preheat the oven to 350ºF / 180ºC. Line a baking tray (8.5 x 12 in / 21 x 30 cm) with parchment paper and grease it with a little sunflower oil.
In a bowl, combine ground flax seed with nine tablespoons of water, stir well and leave it aside to thicken. The flax seed will absorb all of the liquid, acting as a binder in the batter.
Place beans in a food processor and blend until smooth. Add the flax seed mixture, sunflower oil, sugar, cacao powder, chopped almonds, baking powder and vanilla extract. Blend until you have a rich and glossy batter.
Roughly chop the dark chocolate into small chunks, add to the batter and pulse few times to mix it all together. Pour the batter into the baking tray, cover with tin foil and bake for about 60 minutes.
Remove from the oven and let cool while preparing the glaze.
Mix maple syrup, cocoa powder and coconut oil. Brush onto the brownies.
In a bowl, whisk the chilled coconut cream, maple syrup and vanilla extract until thick and creamy.
Cut the brownies into squares and serve with coconut whip.